Lino's Chocolate Cake

Ingredients
Cake
200 grams of chocolate bars
200g butter, at room temperature
300 gr sugar
4 0vos
300 gr flour
1 scoop (tea) and full of baking powder
2.5 dl milk
1 / 4 spoon (coffee) salt
1 tablespoon (coffee) vanilla net

Filling and topping
300 grams of chocolate bars
250 gr cream
1 / 4 tablespoon (coffee) of fine salt

Method of Preparation:
Cake
Grease a shape (round, large) with margarine and sprinkle with flour. Break the chocolate into small pieces and place on a fire in a water bath for alolecer. Whisk in the butter until creamy, then add the sugar, beat slightly, then add eggs one at a time beating after each addition. After vanilla, chocolate and soft then the milk and flour (with baking powder already) alternating without hitting a lot. Pour in the form and take to bake in moderate oven (180 º C) for 50 minutes. Remove and let cool completely.

Filling and Cover
Break the chocolate into small pieces and soften the light in a water bath, with 3 spoons (soup) of water. Do not move without being completely softened. Remove from heat, let cool slightly, beat the cream slightly and mix the chocolate gently without knocking.

Cut the cake horizontally into 3 slices, fill with half the cream, reassemble the cake and top with remaining cream. Decorate to taste.

Note: This cake is most delicious when served the next day, so this should keep it in the fridge.

Tip: You can serve with a scoop of vanilla ice cream, or cream.